Easy, Baked Jalapeno Poppers
Kelly
Jalapeno Poppers are a game day favorite! Fresh jalapenos filled with a creamy cheese and bacon filling, topped with crispy panko, and baked to golden-brown crispy perfection.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Appetizer
Cuisine American
Servings 32 poppers
Calories 80 kcal
16 jalapeno peppers 8 oz (227g) cream cheese, softened 5 oz (142g) sharp cheddar, shredded 6 oz (170g) bacon, cooked until crisp and crumbled (use veggie bacon for vegetarian) 3 tablespoons chives finely chopped 1 teaspoon garlic powder Salt and pepper to taste ½ cup (45g) Panko bread crumbs 2 tablespoons (28g) butter, melted
Preheat the oven to 400° F with the rack in the middle.
Slice the jalapenos in half lengthwise, keeping the stem intact. Scrape out the inner membranes and seeds. Wear gloves!
In a bowl, combine cream cheese, cheddar, crumbled bacon, chives, garlic powder, salt, and pepper.
Spoon the cheese mixture into the jalapeno halves. Place on a baking pan.
Melt the butter in a pan over medium heat. Add the panko bread crumbs and sauté until golden. (It will brown slightly more in the oven.)
Sprinkle the panko over the cheese filled jalapenos.
Bake until golden brown and the cheese is bubbly and melted, about 20 minutes.
Calories: 80 kcal
Keyword appetizer, game day, jalapeno poppers, party